By Sasha Gordanier
Preheat a pan over medium heat and add 1 tsp of olive oil. Toast the sourdough slices for 2-3 minutes on each side until golden brown and crispy.
In a small bowl, mix the whole-milk ricotta with 1/8 tsp of salt and lemon zest if using. Stir until smooth and combined.
Divide the ricotta mixture evenly between the two toasted sourdough slices, spreading it in an even layer.
Top the ricotta with mixed berries, distributing them evenly over the slices.
Drizzle 1 tbsp of honey over the top of the berries on both slices for sweetness.
Sprinkle 1 tbsp of chopped walnuts over the berries and honey, adding a crunchy texture.
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This Breakfast Snack Italian Vegetarian recipe is ready in 15 minutes and features Sourdough bread, Whole-milk ricotta, Mixed berries and other delicious ingredients. Contains 450 calories total.
Preheat a pan over medium heat and add 1 tsp of olive oil. Toast the sourdough slices for 2-3 minutes on each side until golden brown and crispy.
In a small bowl, mix the whole-milk ricotta with 1/8 tsp of salt and lemon zest if using. Stir until smooth and combined.
Divide the ricotta mixture evenly between the two toasted sourdough slices, spreading it in an even layer.
Top the ricotta with mixed berries, distributing them evenly over the slices.
Drizzle 1 tbsp of honey over the top of the berries on both slices for sweetness.
Sprinkle 1 tbsp of chopped walnuts over the berries and honey, adding a crunchy texture.
Calories per Serving: 450
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